Chicken with Prosciutto and Mushrooms

This dish may look complicated but it couldn't be further from the truth. Everything cooks up in a large skillet and takes about 20 minutes to complete. You can substitute the chicken for pork tenderloin.

Cook's Notes- For another meal entirely, omit the prosciutto and cut the chicken breasts into chunks.Cook the dish as directed. Just before serving swap out the last bit of butter for a touch of heavy cream. Serve over pasta, top with parmesan cheese.

Serves 6

6 boneless skinless chicken breasts
6 slices of prosciutto ham
2 8 oz boxes of sliced mushrooms
5-6 sprigs of fresh thyme, leaves removed from stems
1/2 cup of dry white wine
3 tablespoons olive oil
3 tablespoons butter or margarine
1 1/3 cup chicken stock
2 tablespoons cornstarch
juice of half a lemon
2 cloves of garlic minced
salt and pepper to taste

Season each chicken breast with salt and pepper. Wrap a piece of proscuitto around the center of each breast, set aside. Heat 2 tablespoons of olive oil and butter in a large skillet. When pan is hot, place each breast top down into the heated oil. As the chicken cooks the prosciutto will shrink up and adhere to each breast. Brown the first side for about 5 minutes. Turn the chicken over and brown the other side. Remove chicken to a plate(it will not be done at this point. To the hot pan add the other tablespoon of oil and toss in the mushrooms. Do a quick stir to coat and then leave them alone without stirring for about 3 minutes. Stir and leave them alone again for another 3 minutes. You want to brown the mushrooms. Stirring them during this step will make them release their water too quickly and they will steam instead of brown. Add the garlic, thyme leaves, salt and pepper. Stir to coat. Return the chicken to the pan, moving the mushrooms aside so the chicken is touching the bottom of the pan. Add the wine, 1 cup of chicken stock and lemon juice. Add a bit more salt and pepper to the sauce in the pan. Put 1/3 cup of chicken stock into a small glass and stir in the corn starch. Pour it over the liquid in the pan and gently stir to distribute. The liquid will be thickened when it returns to a boil. Lower the heat to simmer and let it cook for another 7 minutes, adding the last bit of butter just before serving. Serve alone or over cooked egg noodles.